In the blender, add white sugar and rock sugar to the blender, and then add white sugar to the blender. Whip with a whip until you get a smooth, shiny, and solid merringer.
Using a pocket containing a '1cm uniform sleeve, wrap melangette on a sheet coated with vulcanized paper. Dive at 90 ° C for two and a half hours
Lemon Sauce
Rehydrated gelatin
Stir the sugar with eggs and lemon juice. Add the juice to the first soup, then add basil and cook over medium heat until concentrated.
Remove heat, remove basil leaves, add gelatin, and then add butter. Stir the cream into broken cream and pour it into the holes in the mold, almost on board (as in the lower photo). Block in the refrigerator for at least seven hours
Green lemon crisp sand
Stir butter with rock sugar, add almond powder, salt, and then add 15g egg. Then add the flour without over processing the dough. Take it and put it in the fridge all night
The next day, when the dough has hardened, it is placed on a piece of tissue paper 0.4 mm thick, which is slightly coated with powder. Put it in the refrigerator for about half an hour before cutting a 3.8 cm square.
Put it on a screen (put the flour on top) and cook the crisp pieces of green lemon in about 25 minutes to 160 degrees. They must be golden.
Arrangement and decoration of sweet lemon pie in lemon Cathedral
Demould the lemon Basil Cream and put it on the green lemon crisp sand.
Freeze in the refrigerator for about three hours, then place the fragile protein on a cube and decorate the basil leaves.
French protein can't bear the effect of moisture, it's better to add it after the cream is defrosted, and taste the lovely lemon cake.